Wednesday, March 06, 2013


12 slices of thinly-sliced bacon
4 ounces firm blue cheese
4 medium Fuyu persimmons cut into eight 1/2-inch wedges
Toothpicks (soaked in water to prevent burning in the oven)

Balsamic Glaze (optional):
1/3 cup aged balsamic
2 tablespoons honey

Preheat oven to 350° F. 

Cook Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Cool and cut bacon into 2 1/2 inch pieces to wrap around fruit. 

Prepare Persimmons: Cut the cheese into 24 small wedges. Put a piece of bacon on the work surface and place a persimmon on top. Then put a wedge of blue cheese on top of persimmon. Wrap with the partially cooked bacon around the persimmon and fasten with a toothpick.

Broil Persimmons: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over the plated persimmons.

bacon recipe courtesy of: Parties That Cook, 601 Minnesota Street, Suite 115, San Francisco, CA 94107

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